Why ethical supply chains matter in modern contract catering
As chefs, we often focus on developing dishes and menus, but investing time in people — and where our food
Glazed fondant Ratte potatoes
If there’s one potato dish that never fails to impress, it’s this one. These glazed fondant Ratte potatoes are glossy,
Portokalopita – Greek orange and phyllo syrup cake
This is one of those desserts that instantly takes you somewhere sunny. Portokalopita (Πορτοκαλόπιτα) is a traditional Greek orange cake
Classic apple tarte tatin
A true French classic, tarte tatin is all about balance. Soft, sweet apples, deep caramelisation, and a crisp puff pastry
Barista Champion wins once-in-a-lifetime trip to Colombia
We are excited to have crowned Calvin, as champion of the 2026 BM Barista Championship (BMBC) – our annual celebration
More than a competition: What our barista championship is really about
Last week saw the conclusion of our annual Barista Championship, with an incredible final that celebrated not just technical skill,
Strengthening our operations team to support company growth
We are delighted to have appointed Rhiannon Read and Lee Jures in key roles to strengthen our operations function across
Nettle and wild garlic soup with whipped crème fraîche
This nettle and wild garlic soup is one of those quietly brilliant seasonal dishes we come back to every spring.
Crispy aubergine smashed burger
Soft, roasted aubergine pressed and fried until golden and crisp, layered with sweet caramelised onions, melting cheese, and a bold,
When did lunch become background noise?
Last month, we looked at what’s on our plates and why ingredients like beans and lentils are having a moment.
Tortilla Fried Aubergine
This crispy aubergine dish delivers contrast in every bite: soft, smoky flesh inside with a golden, crunchy coating outside. Finished
From first pour to first place: Yejin’s coffee journey
Great coffee starts with great people, and Yejin’s story is a brilliant example of where passion and curiosity can lead.
Celebrating commitment: Our long service awards
A highlight of the year at BM is coming together to recognise and celebrate our long serving team members. Our
Celeriac risotto with green herb purée
Creamy, light and ready in minutes, this risotto method keeps things controlled and consistent, avoiding the dreaded stodgy finish. By
Samurai Sauce (with Gochujang)
Creamy, spicy, tangy and just the right amount of salty. This is a bold, flavour-packed sauce that earns its place
Nut-Free Romesco Sauce (with Sunflower Seeds)
Rich, smoky and full of flavour, this nut-free romesco swaps almonds for toasted sunflower seeds. It’s a brilliant alternative that’s
A day of learning, craft and inspiration
We spent the day at Imma The Bakery, learning from Tona and Anders, whose bakery has earned a place in
From our kitchens: Introducing Gareth Ruck
At BM Caterers, some of the most important leadership happens in our kitchens. While our senior team sets direction, it’s
Every little helps
Sometimes, when the world feels full of big challenges and problems to solve, it is easy to feel powerless. The
Dubai chocolate
Dark chocolate shells filled with pistachio, tahini and crisp kadayif pastry This viral Dubai chocolate is all about contrast: glossy
Spotted dick
A proper British classic. This traditional spotted dick is made the old-school way with suet, giving it its distinctive rich,
Classic treacle sponge
Serves 6–8 A proper British pudding: light sponge, rich golden syrup and best served warm with custard. This is a
Eton mess
A playful, elevated take on the British classic. Our Eton mess layers Chantilly cream, crème mousseline, crisp meringue, fresh macerated
Raising the pulse: Why beans are back on the menu
For years, protein has dominated the nutrition conversation. High-protein snacks, protein-enriched products, and “added protein” claims have been everywhere. But